My job can get crazy sometimes.
Yep. Crazier than two men and two sheep on a motorbike.
And sometimes it can me ME crazy.
But it’s got its perks.
I learned how to make the best omelet of my life from Yankee Bitch, who I am delighted to sit next to every day. (read about that amazing omelet and see the step by step here)
I now know more about asbestos than I ever thought I would.
I can lay carpet tiles.
And I have a terrific co-worker who gave me an aged venison ham, from a deer shot by his daughter.
So I spent the afternoon yesterday butchering that venison ham.
I felt a little like Dexter.
Only instead of packing the flesh into plastic bags and dumping them into the Atlantic, I used this handy stuff.
According to the packaging, it can also be used for crafts.
Anyway, I ended up dividing the venison ham up into several different freezer packages for future use.
Since I felt a calling back to my country roots, I first used the package earmarked for cubed steak.
I had cut this meat specifically to be pounded out.
So I laid down some plastic wrap on the counter, then put one of the pieces of meat on it, then covered it with another piece of plastic wrap (to keep the blood from spraying. Because I’m really not Dexter.).
Using the pointy-knobby side of the tenderizer, pound away.
If you’ve got some aggression built up, this is probably the best kitchen activity for you.
I had a blast.
When it’s done, it should be thinner and flatter than when you started. And thusly, more tender.
Put each pounded piece of meat into a bowl.
Once you’ve pounded out each piece and they’re all in the bowl, sprinkle some garlic on the meat and then cover it all with buttermilk.
The garlic helps flavor the meat and the buttermilk helps to tenderize and cut down on the gamey-ness. I had no idea if this was an old deer, a male deer, or a deer that ran a bunch right before it died, so I wasn’t going to take any chances.
I let it soak for a couple of hours.
When it was almost dinner time, I put a couple of cups of flour in a dish (I like to use Pyrex because it lets me be sloppy and not be too messy).
I added several really good shakes of seasoning salt, some black pepper, a little paprika, some garlic powder, and a pinch of cayenne to the flour.
Then I set up my assembly line: buttermilk-soaked meat, flour, clean plate.
I removed a piece of meat from the buttermilk and let it drip for a second,
then dipped it into the flour mixture, dredging on both sides.
Then I put the meat on the clean plate.
Once each piece was dredged, I dipped each one individually back into the buttermilk,
then dredged it into the flour again.
Then it went back onto the plate.
Once all of the meat was double dredged, I heated up some canola oil in my trusty cast iron skillet.
Once the oil was piping hot, I carefully laid three of the meat pieces in the sizzling oil.
I let the meat fry until golden brown on both sides, then carefully removed them from the oil and let them drain on a plate.
Don’t worry if some of the crumby goodness is left in the skillet. We’ll take care of that in a minute.
After all of the meat fried, the only logical thing to do was to make gravy.
I drained off a little of the grease, so that there was only about 1/4 cup in the pan.
Then I took 1/3 cup of flour and added it to the grease, stirring constantly.
Whisk constantly until the roux is darker than when you started.
Then pour in about a cup of milk.
Whisk that until it’s thoroughly combined, and don’t stop whisking.
Slowly add about another cup of milk.
Keep whisking! Don’t stop! You’re so close!
As you’re faithfully wielding that whisk, add salt, pepper, and whatever other spices toot your horn.
When you’re done, the gravy should look kind of like this:
And you should pour it all over that hot piece of chicken fried venison.
Maybe serve with a nice casserole of some sort.
suck it, martha